Apple Rutabaga Soup

When I was living in DC, I had the fortunate pleasure of dinning at The Inn at Little Washington. The interior design of the Inn is truly dreamy and the food is absolutely exquisite! It’s been almost 10 years since I last dinned there and I still think about this Apple Rutabaga Soup. After a flotilla of hors d’oeuvres, the soup was served as a first course in a delicate demitasse cup. I wanted more… I wanted to lick the cup to get every last drop, but something told me that this was not the place to do such a thing. On the other hand, if you make this at home, lick away my friend… lick away.

Loaded with lots of autumn veggies, the cayenne pepper is an incredible compliment to the maple syrup. Just the slightest bit of heat balances out the subtle sweetness of the soup. This dish can be made several days in advance and refrigerated, or you can freeze it for several months. The advance prep and storage really comes in handy if you plan on serving this as a first course for Thanksgiving!

In a large saucepan set over medium-high heat, melt the butter. Add the onion, rutabaga, butternut squash, sweet potato, carrot, and apple. Stir occasionally and cook until the onions are translucent and softened.

Add the chicken stock and bring to a boil. Reduce the heat and simmer until the vegetables are cooked through and fork tender, about 20 -25 minutes.

Carefully transfer the contents from the saucepan to a blender or food processor. Puree until smooth. Strain through a fine-meshed sieve into the same saucepan you just used. Add the cream and maple syrup. Add salt and cayenne pepper to taste. Bring the contents to a simmer, turn off the heat and serve. Garnish with a few cracks of freshly ground black pepper, if desired.

Comments

Yes! We tried this after seeing Patrick make this on an episode of ‘Farm to Table.’ This is why I grow rutabagas. We make the ‘stock,’ the base without cream or maple syrup and keep it in the fridge. Then we do individual servings for lunch or dinner until it’s gone. Sometimes we use milk rather than heavy cream. Cayenne is added by each customer to taste. Sometimes we have it without any cream/syrup. Low calorie soup. Dreamy.

Hi Marlene! I have not tried this recipe with coconut milk, but I imagine that would work well! The soup does have a little sweetness already, so I would just make sure you use unsweetened coconut milk.

Now this is creative and up my alley in the soup and flavor department. So original Kathleen, liquid Autumn indeed! Apple, maple, cayenne pepper, I am loving this soup. 🙂 Pinned to make later and shared! Thanks 🙂

You’ve captured this soup so beautifully, Kathleen! Simple, silky, sublime. And that color!! I’ve never tried rutabaga – OMG, right? We have them at the farm… I’ve just never picked one up! A new to me root is celerac, and while I’ve tried it, I’ve not made anything with it. Thank you for this recipe, your inspiration. I’m lickin my lips just looking at it! 😀

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